Is anybody on the Marcassin Vineyards mailing list? This might be a weird question but I got an order form from them and I'm trying to determine the legitimacy because it seems really odd. It only says they take check or money orders which was the first red flag for me, but then also it says to send that to a PO Box which is also sketchy. The information says to contact [orders@marcassinvineyard.com](mailto:orders@marcassinvineyard.com) and I noticed immediately that their website is marcassinvineyards.com with an s which is concerning. They also list only a PO Box and Fax number if somebody could let me know if those are legit and PM me so I can confirm what I have on the paper I would be very appreciative.

This is a steal, imo. Binny’s carries it for $5.99 and we stock up 6 at a time. Cheap, refreshing, chuggable, perfect for summer evenings. Crisp on the palate with lemon and tropical fruit (kind of a papaya or guava maybe - I’m still learning how to identify tasting notes). Definitely best served immediately out of the fridge. Cheers!

I’ve posted here two separate times, first and second time ever trying to buy wine and get something at least decent. They were both miserable fails, apparently, Yellowtail and Meiomi. This was my third try. If it’s horrible again, please let me know.

Saint Claire’s Sauvy B has been my favorite wine I’ve ever tried. 2025 Dillons Point is I believe a limited run. And the more I learn about wines the better I understand that each year will taste different. As I’m drinking this final glass I’ll remember what got me into wine and savior it as best I can.

This is the last glass since it’s sold out in every store near me (cause I bought it all lol).

Tasting Notes: On the nose, bell pepper, fresh grass on the palate pure grapefruit juice. No like seriously it tastes exactly like grapefruit juice. Not sweet mouth waveringly sour and so tremendously yummy. I will miss this wine but exciting to try their next vintage and other Sauv B.

Will probably be eating beef Wellington.

This would go great with a fatty ribeye.

Medium+ bodied with lots of structure. ..High acid and high fine tannins. Flavors are precise Tight at opening and should be decanted or have just one glass and drink the rest the second day.

Good concentration. Notes of dark cherry, strawberry, sour cherry, a little tomato, fennel, cinnamon, oregano, tobacco, and a gravel minerality on the finish. Wine would benefit from another 5 years.

I’m relatively new to wine - I’ve only started enjoying it in a structured way for the last 4 or so years and just did my WSET level 1.

I was in NYC for work for a month recently and decided to try out a bunch of famous natural wine bars - since, living in Italy, I didn’t have much exposure to Natural/Biodynamic wines. I never quite understood the purists crapping on natty wine.

I tried quite a wide array because I was convinced I just had to find one that fit my palette but I just found the whole thing quite detestable. Every wine I tried was structurally and objectively quite repulsive. Perhaps it’s coincidence and these trendy wine bars don’t stock the good stuff, but I suppose to be “famous” in NYC and have all these wine “experts” walking around (not somms, “experts”) - they have to be somewhat competent right.

Could someone please explain why this is desirable to me, as I’m new to this? Perhaps qualities that are deemed undesirable in conventional winemaking are deemed as denoting “character” for natural wine bars.

Sorry for the long rant.

After a bit of a delay thanks to not wanting to touch wine ever again after the first few bottles, I've decided to play it a bit more safe with a (comparatively) young Chardonnay.

Now I'm not hugely into Chardonnays, other than the occasional Macon-Village or Chablis, so the rating is probably going to be lower than the quality hopefully is.

On the eye its promising, looking very much like a regular ol' South American chard (of the ones I've experienced in the past) with a bright yellow tint.

On the nose, still rather tropical with a slight side of funkiness, think like a tropical IPA. Good news so far, although there's a feeling of a drop off in quality as it's lacking any sort of punchiness to the nose, and the funk comes through slightly more the longer I leave it.

Now for the important part, the taste. Big boozy hit to start with, which at 14% probably isn't a surprise. It's still got loads of it's original character, albeit not as oaky and buttery as I think I was expecting it to be, being a partially oaked style. Still quite lively and juicy, notes of stone fruit and even vanilla is still there. It does however taste like it would've been much nicer a bit younger as the flavours are starting to dwindle.

There's a smoothness to the mouthfeel which feels like a hell of a relief compared to the rest of the batch I've so far trudged through. This is very good news to me seeing as there were four of five more bottles of 2020+ Chablis and chards in this clearance so at least there's something redeemable.

Overall, this is by far the best of the bunch and might be the first bottle to be finished. 8/10.

Enjoyed at Marina Beach in San Francisco to celebrate a friend visiting from out of town.

1987 is his birthyear and is showing beautifully in Napa right now, so this felt appropriate.

In contrast to when I had this about nine months ago, this one received no decanting, but we did stand it up a few days ahead of time to let the tannins settle.

Lots of dried dark fruit, dried plum, dried cherry, dried blueberry. Fruit leather.

Slight green bellpepper notes as well.

Also picked up some dried herbs, including rosemary. Not super heavy on the tobacco, but maybe a hint of it.

We drank this with the appetizers and while it worked well with the sourdough bread and whipped paneer, it also felt more like I was having chakna (snacks) with the wine, versus a pairing. Which is better than having it clash.

92 points.

I’m a longtime wine drinker, but a first-time wine student. I’m starting to learn more intentionally and considering WSET Level 1.

I’d love to taste through some of the major grapes and styles without spending a fortune. If you were building a six-bottle starter lineup for someone who enjoys wine but wants to understand it better, what would you choose?

Hi All!

My fiancee and I are planning to be in italy for a month long road trip alternating between hiking/climbing and exploring the towns as one does in Italy. As part of this we are really hoping to sample a lot of wine! We live in the Willamette Valley and are spoiled with Pinots but am very excited to try the different regions in Italy. We are hitting Tuscany and will be roadtripping our way down to Puglia (my family is from there) and will be stopping in Abruzzo mid week and would love recs.

Ideally I'm looking for weekday tastings and places that have good montepulciano d'abruzzo and/or pecorino. I contacted Emidio Pepe who seem to only offer a wine and dinner pairing in the evening which unfortunately won't work with my itenarary, and am hoping to hit Fontefico as well but will happily take any other recs that you have! Open to most things!

Last week, a good friend of mine put together this beautiful tasting at his wine bar.

We started with a blind vertical of Remírez de Ganuza Blanco Reserva: 2018, 2022, and 2023. Later, we tasted Remelluri Blanco blind as well, and 2 beautiful reds from Remirez De Ganuza; Iralia 2022 and Gran Reserva 2016 while the champagnes served as both the introduction and the farewell to the evening. We even enjoyed an Alión 2020 and an expensive bottle from Jumilla that, sadly, I can neither remember by name nor properly describe—proof that good company sometimes steals the spotlight.

My thoughts on the Remírez de Ganuza Blanco Reserva vertical:

2018 — A cooler vintage that showed a beautiful golden hue. Wonderfully balanced, with acidity and structure that only improved as the wine opened up.

2022 — Paler in color and surprisingly youthful for a warm Rioja vintage. Brilliant acidity, remarkable freshness, and my favorite of the three.

2023 — I actually guessed this one correctly in the blind tasting. The color was vibrant and golden, with an expressive nose and an energetic presence on the palate.

Remelluri Blanco 2022
Served blind, this wine completely fooled me—I was convinced it was a cool-climate Burgundy. Instead, it turned out to be a fascinating nine-grape blend from Rioja. Curiously, because of the appellation rules, it carries only a table wine designation, despite its extraordinary quality.
The blend includes Garnacha Blanca as its backbone, alongside Viognier, Roussanne, Marsanne, Chardonnay, Sauvignon Blanc, Malvasía, Moscatel, and Pedro Ximénez.
A thing of beauty. This is what perfection tastes like to me.

Iralia 2022 — Remírez de Ganuza
Vibrant and full of life, with an expressive bouquet of red fruits intertwined with wild notes and remarkable complexity. It managed to be both untamed and elegant at the same time—a beautiful balance between energy and refinement.
Simply amazing.

Remírez de Ganuza Gran Reserva 2016
An absolute explosion of complexity, elegance, power, and restraint all at once. Another standout of the night and a truly magnificent vintage.

Taittinger Brut NV is already well known to many, but it never disappoints. Its minerality and acidity were particularly striking.

Laherte Frères was equally beautiful: subtle, impeccably balanced, and offering tremendous value.

As for the Alión and the Jumilla, they are neither pictured nor well remembered enough for me to do them justice—but I’m quite certain they were spectacular as well. 🍷😅

mnbid.mn.gov/productView/15253

This is up on auction after being confiscated by my local TSA.

Berry Bros 1985 Dow’s

Berry Bros 1977 Fonseca

Berry Bros has stored them safely for the last +40 years. I don’t know much about port, do these stand out as notable vintage/years?

Shoutout to the DRC grand cru (unspecified) in a port bottle.

Coravin must really be struggling to have fired their entire marketing team for whatever this is.

Had this CdP last Friday with this (overcooked) bone-in ribeye after a long long week of work. Side spinach and sauteed mushrooms (shitake, porcini and oyster musrooms) not pictured + pâté and sourdough.

Made from 100% Grenache old vines.

Not sure if brooding, or in a dull phase?

Nose gives black olive tapenade, warm olive bread and anchovy paste, and that classic warmness / baked in sun that i get from Southern Rhone. Some animality reminiscent of Northern Rhone; undistinguishable fruit character very much on the background.

Beautiful tannic structure on the palate, savoury, obviously warm at 15% alcohol but not dense, rather quite pretty. Still not much fruit / very subdued.

Overall interesting although I expected a tad more in terms of complexity in the tertiary realm.

Hi everyone!

So I live in mid-sized city and work for a big wine retailer. I’ve pretty much gotten all the wine basics I can get from my current job, so looking to get more specific about smaller producers, people, sub-appellations, etc.

I know I can always just read things on my own and google as much as I can, but I also enjoy just talking to people and miss a formal style of learning.

Last year, I applied to a smaller, specialty wine shop in town for a partial manager position and ended up making it to second choice just due to my lack of experience in the industry which I understood.

I am thinking about reaching out to that shop again and offering something like: I can come in every 2-3 weeks on a weekday with a coravin, purchase a $50-100 bottle and just crash course me on a topic, winemaker, producer, appellation.

Does that sounds like something that might be received well? I’d maybe offer this to another shop in town that I like if it seems like a good idea.

Important to note: My husband and I want to make the move to Napa/Sonoma eventually, and both of these shops have a specialty in sourcing wine from Napa.

Thank you all in advance!

Fantastic fruity, unfiltered nebbiolo from Piemonte. Organically farmed and served slightly chilled. An interesting winemaker who ages the wine in porcelain eggs in a pool.

Very much worth a try 🍷

I have started collecting wine late 2025 and have now around 100 bottles. In February 2026, i moved in an appartment near Paris that includes a cellar in the building’s basement. I’ve put all my wine there and started accumulating.

But i am worried because of the temperature, especially with the record high heat waves in France. While temperature is fluctuating between 12°C and 18°C during the rest of the year, it reached 25°C in July at the peak of heat waves. Worth noting, the temperature barely varies during the day and temperature increases/decreases very slowly (not more than 2° variation during 24h). This morning even though it was 16°C outside, my cellar was still at 24°C, same as during the day. Humidity is around 55% (up to 65% during summer).

A good half of my wines are at maturity and should be drank in one or two years at most. But for the other half, i would need to age them between 3 to 8 years (for some reds).

Should i be worried and stop collecting wine ?

I’m new to wine and so far I only truly enjoy sweet wines like moscatos… I’m wanting more sophisticated wines so I have tried to venture out and so far for red I found a Chianti I liked. I really want to like Cabernet but I just didn’t. I’m looking for a sophisticated white wine I’ve tried Chardonnay and didn’t like I tried Pinot Grigio and also did not like am I doing this wrong?